Grilled Veal Strip Loin with Blue Cheese Sauce

  • Preparation 20 min
  • Cooking 20 min
  • Servings 2
  • Freezing I do not suggest

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Ingredients

  • 2 veal strip loin steaks about 200 g (7 oz) each
  • 1 tbsp (15 ml) olive oil
  • 2 tbsp (30 ml) butter
  • 3 sprigs fresh thyme
  • Salt and freshly ground pepper
  • Blue cheese sauce
  • 1 tbsp (15 ml) butter
  • 1 French shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 carton of 237 ml 15% country cream
  • 150 g (5 oz) gorgonzola blue cheese, crumbled
  • 1 tsp (5 ml) fresh thyme leaves
  • Salt and freshly ground pepper

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Preparation

  • Remove the meat from the refrigerator 30 minutes before cooking to bring to room temperature. Season generously with salt and pepper on both sides. Set aside.
  • Prepare the sauce. In a small saucepan heated over medium heat, melt the butter and add the shallot and garlic. Cook stirring for 4 to 5 minutes.
  • Add the cream, blue cheese, thyme leaves, salt and pepper, then mix. Cook for 5 to 6 minutes or until the sauce thickens slightly and the cheese is melted. Turn off heat and keep warm.
  • In a large cast iron pan heated over medium-high heat, pour the olive oil and melt the butter. Mix well.
  • Add the steaks, rub them in the bottom of the pan and cook for 3 minutes. Flip the steaks, add the thyme sprigs and continue cooking for 3 to 4 minutes or until internal temperature reaches 63°C (145°F) for medium-rare doneness. Constantly baste the steaks with the thyme butter.
  • Remove the steaks from the pan, place them on a plate and cover with aluminum foil. Let rest for 5 minutes. Slice the steaks and drizzle with the blue cheese sauce.